Dulce de leche cake
- November 2006
- Serves 8
- Takes 25 minutes to make and 40 minutes to bake, plus cooling
Calling all toffee lovers! And chocolate lovers while we’re at it…We’ve topped a simple hot chocolate sponge with rich dulce de leche (or any toffee sauce of your choice) for heavenly results.
Or, for something that’s a little more dessert-friendly, try our dulce de leche fondants.
- 23.7g (10.1g saturated)
- 57.8g (39.4g sugars)
- 100g good quality plain chocolate (use one with at least 70% cocoa solids), chopped
- 100g butter, softened, plus extra for greasing
- 175g caster sugar
- 4 large free-range eggs, separated
- 100g ground almonds
- 6 tbsp milk
- 175g self-raising flour
- 220g jar dulce de leche caramel sauce (we love Merchant Gourmet’s Dulce de Leche caramel sauce, from major supermarkets)
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a square 20cm loose-bottomed cake tin and line the base with baking paper.
- Melt the chocolate in a bowl over a pan of barely simmering water, but don’t let the bowl touch the water. Leave it alone while it’s melting, then stir briefly until smooth. Once melted, take the pan off the heat, remove the bowl from the pan and leave the chocolate to cool a bit while you make the cake mixture.
- Cream the butter and sugar until very light (a stand mixer or electric hand mixer are best for this, but you can do it by hand, too, with a bit of elbow grease). Beat the egg yolks lightly, then add to the mixture, a little at a time, beating well after each addition. Using a large metal spoon, fold in the ground almonds, then the slightly cooled melted chocolate, taking care not to knock out the air you’ve carefully whisked in. Fold in half the milk.
- Whisk the egg whites to soft peaks (if they’re too stiff they’ll be difficult to fold in). Use the large metal spoon to fold a third of the whisked white into the chocolate mixture – this helps to loosen it. Once well mixed, fold in the rest of the whisked whites, then fold in the flour, along with the remaining milk. Spoon into the prepared tin, level the surface and bake for 35-40 minutes or until an inserted skewer comes out clean.
- Once the cake has cooled, remove from the tin, then gently spread the dulce de leche over the top. Cut into squares and serve with a cup of tea. Or you can serve it as a pudding, in which case warm gently for 5–10 minutes in the oven and serve slightly warm with cream or ice cream.
If you don’t have a 20cm square, loose-bottomed cake tin, use a 20cm round tin and line the base and sides with baking paper so it comes up higher than tin. If it’s not loose-bottomed, use the paper like a sling to lift the cake out.
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